One of my favorite treats to make is donuts and I've made several from Sara Mellas' Easy Baked Donut cookbook and they've all been winners. After battling the weather and our wild turkey population for a week, I finally had enough berries to make the Glazed Blueberry Cake Donuts. You start by pureeing 2 cups of blueberries in a food processor or blender. I absolutely love my Blendtec and recently got the mini Wildside jar which was just perfect for this. To the puree you add melted butter, oil, sugar, eggs, vanilla extract, blueberry flavoring and sour cream. The book says you can skip the blueberry flavoring but you may not get a strong blueberry taste. I compromised and used 1 teaspoon of it. In another bowl you combine your dry ingredients, flour, baking powder, baking soda and salt. Whisk the dry mixture into the wet, making sure it's well combined but don't work it to death. I was so excited about the beautiful color of the batter, I took a dozen pictures
My plan for today's recipe was to keep it super simple. Lemon tartlets topped with raspberries, 4 ingredients, don't even need to turn on the oven. That was derailed when I discovered I couldn't get my hands on the ready to serve phyllo dough cups. I ran around to a few stores, even had my husband searching but the best I could come up with were Pepperidge Farm puff pastry shells. They come 6 to a package and he picked up 4 packages for me. I started off doing them 6 at a time but then moved them to a sheet that would hold 12. Be sure to keep any that you're not baking in the freezer until they are ready to go into the oven. I got a pretty decent puff out of them. I know we were super careful getting them from the store to home, putting them in a cooler with ice packs but they could have varied in temp anywhere between the factory and the grocery door. Once they are cooled, grab a spoon and very carefully lift out the center disk. I ran it all around the edge and